Who doesn’t love a slice of sweet, fluffy banana bread? No one. And if there does happen to be someone who for some strange reason turns their nose up at banana bread, they must try this recipe! Not only is banana bread the perfect way to put ripe bananas to good use but it also makes for the perfect snack or even breakfast. This delicious and decadent banana bread is the perfect balance between moist and fluffy, all without any refined sugar or flour. All you need is a bowl, a blender and 10 minutes of your time to have yourself a whole loaf of banana goodness. If you want to take this loaf to the next level, try it with a generous slather of fresh raspberry chia jam and your tastebuds and sweet-tooth are guaranteed to be satisfied.
3 large ripe bananas + 1 for on top
3 cups rolled oats
½ cup non-dairy milk
1 tbsp ground flaxseeds
6 tbsp water
1 cup pitted dates
2 tsp vanilla extract
1 tsp apple cider vinegar*
1 tsp baking powder
1 ½ tsp cinnamon
½ tsp pink himalayan salt
2 tbsp chopped walnuts
Preheat oven to 180°C.
Mix the ground flaxseeds with the water in a small bowl and set aside until they form a gooey ‘flax egg’.
Add the oats to a blender or food processor and blend until they become a fine flour.
Transfer the oat flour to a large mixing bowl and add the baking powder, salt and cinnamon.
Add the dates, banana, non-dairy milk, vanilla and apple cider vinegar to a blender and blend until combined and no lumps remain.
Add this mixture of wet ingredients to the dry ingredients and stir well until combined.
Once well combined, add the ‘flax egg’ and stir until the mixture is smooth and uniform.
Pour this mixture to a lined or greased loaf tin and top with chopped walnuts and your additional banana that has been sliced in half lengthwise.
Bake in the oven for 55-65 minutes, or until a toothpick comes out clean.
Let it cool for about 10 minutes then remove from the tin and allow to cool completely before slicing.
* Available to purchase in-store only.